How to use Rongta aluminum free fritters leavening agent

Zhengzhou Rongtaquan aluminum-free leavening agent reference:

Aluminum-free leavening agent (i.e. for fritters) reference formula.

Ingredient name Dosage.

1000 grams of flour.

Aluminum fritters-free leavening agent 40-50 grams.

Water 600-630 grams.

Key points of process technology:

1. Weighing: weigh good noodles, aluminum-free fritters, leavening agent, water, etc. according to the formula ratio.

2. Mixing dough: Pour the flour into the dough mixer first, add the leavening agent dissolved in water, and mix the dough until the dough is smooth.

3. Proofing: Roll the dough into long strips, cover it with plastic wrap, 30 2, relative humidity 70%-80%, and let it stand for 3 hours.

4. Overhang cutting: Stretch the awakened dough, roll it into a long slice with a width of 10cm, and then cut it into strips with a width of 2cm, stack each two together, and press it in the middle.

5. Frying: Remove the two ends before getting out of the pot, fry them in an oil pan with an oil temperature of 180 and fry them until golden brown to drain the oil.

The old recipe of fritters (10 catties of noodles): one or two alkalis, two alums, three taels of salt, of which alum is alum. According to the current national standard, the previous formula aluminum exceeded the standard by more than 10 times.

Aluminum ions can cause brain retardation in children, and the elderly are susceptible to dementia, so aluminum-free (alum-free) fritters are the future development trend of fritters. Now Tianxi aluminum-free fritters leavening agent with QS certificate (bubble multi-source) is used to make fritters with crispy taste and good bite (good solubility in the mouth), bulking and thick, large internal pores, perfect shape, short proofing time (20 minutes), no collapse overnight, no softness, no deformation, and the taste is still crispy. Bubble Duoyuan is the latest aluminum-free fritter leavening agent for making high-quality fritters, especially suitable for fritters chain stores and high-end restaurant breakfast fritters.

If you need to buy it, you can ship it directly from the manufacturer, and there are detailed instructions on the packaging bag, and the operation is very simple.

Generally, there are instructions for use. Didn't you buy it without instructions for use.

In our lives, we can see fritters on our breakfast pants, but we all know that for every breakfast shop, their churros taste different. Because they will all have their own different recipes and even add something. Therefore, when we eat fritters, you will find that the fritters in some stores are very fluffy, but the fried fritters in some stores are very untasty.

And it will be hard after it is cold, so the question we are going to discuss today is, if we use aluminum fritters leavening agent to fry fritters, is there any difference between fried fritters and ordinary fritters?

The first thing we need to know about making fritters fluffy is an aluminum-free fritters, which contains sodium bicarbonate and some cornstarch. So if we add such a leavening agent when we fry fritters, it will make the flour get better fermentation. ThatIt will make them fluffier during the frying process, and the taste will be very good, and even this is perfect for one-time and dough backup

Then the aluminum-free fritter bulking agent, it is a food additive developed by modern industry.

It reduces the damage to our body and it is not the same as the fritters we usually eat, it does not have aluminum in it, because we all know that aluminum will cause some damage to our body. Then such a food additive is aluminum-free, and the fritters fried with this additive are more nutritious than the ordinary fritters we usually eat. And it can reduce the damage of fritters to our body, so additives like this are actually very good.

More delicious fritters hope that everyone can use this aluminum-free fluffing agent to fry fritters, which not only has a guarantee for people's health, but also has a very good taste. It can make the business of this store more prosperous, and it can also make people eat more delicious fritters. So from these aspects, there is still a big difference between the fritters fried without aluminum fritters and the fritters fried with ordinary fritters.

There are still obvious differences between the two, first of all, psychologicallyIt is safer to eat with aluminum-free frittersSome, and secondly, that isThe fritters are more crispy, the fritters are larger and softer, and even by the next day, they will not harden without affecting the taste.

01. More secure <>

My parents used to sell breakfast, fried fritters, and sold soy milk, and fried dough sticks with soy milk are the basic accompaniment for breakfast. To make old-fashioned fritters, you need to put alum, add salt, add alkali, and the specific production ratio is exquisite. In the past, people were not so particular, they were busy going to work in the morning, eating some fritters and soy milk, because alum was added to the fritters, so the lead content in them exceeded the standard, which would affect their health.

Nowadays, people pay more and more attention to food safety, so they use aluminum-free fritters leavening agent, so that the fried dough sticks made are more safe and safer to eat.

02. More crispy, swelled, soft, not hard<>

Because the fritter making process has been improved and people are paying more and more attention to safety, they use fritters without any additives. The fritters made with such a safe fritters leavening agent are more crispy in taste than the fritters in the past, and there is a fried dough sticks sold in the morning market, and his fritters taste particularly crispy. And his fritters are very swollen, the taste is relatively soft, and some sesame seeds are sprinkled on top, which is particularly fragrant, and even my little daughter who doesn't like to eat fritters can eat half of them.

Another biggest advantage of this churro is that it doesn't get hard even if it's put on the second day, but if it's an old-fashioned churros, it will harden as long as it's cold, which affects the taste. If you are an elderly person or a person with a bad mouth, it will be very hard to eat, but the new and improved fritters fluffing agent does not have such disadvantages.

03. You can make safe aluminum-free fritters at home<>

Nowadays, in addition to working to make money, people also know how to enjoy life, so many people like to make aluminum-free safe fritters at home. Always pay attention to the short ** platform, where there are a variety of gourmet dishes for everyone to learn from, and everyone can become a little food expert.

The fritters fried without aluminum fritters leavening agent have good size, color, taste, good crispiness, and moderate softness and hardness, while ordinary fritters are soft and hard, which is the opposite of aluminum-free fritters.

The fritters fried with aluminum-free fritters leavening agent have a particularly crispy taste and a particularly large volume, and they will not become hard after cooling. The taste of ordinary fritters is particularly hard, and the taste is even harder after he cools it.

The difference is still very big, because the feeling of eating is different, and it is effective to eat one oil and one is effective, one is particularly likely to be particularly greasy, the acidity and alkalinity are not the same, and the one tastes very refreshing and crisp. And this one feels particularly bad to eat. The degree of porosity is also different.

The taste is different, the fluffiness is different, the taste is different, and the satiety is also different, the chewiness in the mouth is also different, and the nutrition they bring to people is not different.

Taste, nutrition, etc. Taste, the taste of fritters made with aluminum-free fritters leavening agent is more crispy; Nutrition, ordinary fritters are nutrient lost and not very healthy.

OK. Sodium bicarbonate.

Not a compound food additive. Compound fritters leavening agent bubble multi-source is made of a variety of food additives in accordance with national standards. Aluminum-free (alum-free.

The fritters question is the future development trend of fritters.

The aluminum-free fritters leavening agent with QS certificate are used to make fritters with crispy taste, crispy and easy bite, bulky size, large internal pores, perfect shape, ruddy color, and no hard and inner hair when cool. Bubble Duoyuan is the latest aluminum-free fritter leavening agent for making high-quality fritters, especially suitable for fritters chain stores, oil capacity processing wholesalers, high-end restaurant breakfast, etc.

Hello, you can add some baking soda, crispy on the outside and soft on the inside, alum-free fritters Recipe: flour catty, 150 grams of soaked multi-source, 50 grams of sodium bicarbonate (baking soda), glutinous rice flour or soybean flour, butter (cream or shortening), 20-60 grams of sugar, 70-100 grams of salt, room temperature water. Craft:

Flour, glutinous rice flour (or soybean flour), soak multi-source dry mix well. Add salt, sugar, sodium bicarbonate, etc. to the dough water and stir to dissolve, then add flour and butter to form a dough, do not knead the dough. Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise again for 10 minutes, knead it again, knead it into strips, wrap it in plastic wrap, and ferment at low temperature for 8-12 hours.

Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until crispy.

Yes, it can be added. Features:

1. Fast speed: You can fry fried fritters 20 minutes after mixing the noodles. Save at least 5 hours compared to traditional methods.

2. High water absorption: it can reach 70% of the water added (the same amount of flour enables users to make more fritters and effectively save costs).

3. Good taste: it is mainly manifested in the improvement of crispness, and the crispness is maintained for a longer time.

4. Aluminum-free alum: aluminum-free is more assured and meets food safety requirements. There is no need to add alkali and alum after using this product.

Hello dear, for you to find out, aluminum-free baking powder and aluminum-free fritters leavening agent work better together, to make fritters Generally speaking, using non-baking powder and aluminum-free fritters leavening agent together has a better effect, because they can effectively improve the taste and appearance of fritters, making fritters more fluffy, crispy and delicious. In addition, the use of aluminum-free fritters can effectively inhibit the oxidation of fritters and extend the shelf life of fritters.

Put the aluminum-free fritters leavening agent into a basin, add flour and stir well, pound to make it a smooth, soft and gluten dough, cover it with a warm cloth or quilt, let it rise for 20 to 30 minutes, make the dough soft and set aside, and fry the fritters directly.

9 kg of ordinary flour, 1 kg of glutinous rice flour, 100 grams of soaked multi-source (no alum fritter leavening agent), 25 grams of sugar, 100 grams of salt, and water at room temperature. Process: flour, rice flour, soaked multi-source dry mix well.

Stir and dissolve salt, sugar, and flour to form a dough. Cover the dough with a damp cloth, let it rise for 10 minutes, knead it once, let it rise again for 10 minutes, knead it again, knead it into strips, wrap it in plastic wrap, and let it ferment at 25 degrees for 2-5 hours. Then take out the molding, put it in a 200-degree oil pan and fry it, keep turning it, and fry it until golden brown.

The method of use is the same, aluminum-free health, the effect is slightly worse.

This one is too professional, I don't understand it.

You can buy it in a supermarket in Beijing, and a few days ago I went to the supermarket and saw Angel's company demonstrating it on the spot, and the fritters were just made. . .

The practice of aluminum-free fritters.

The traditional production of fritters is generally made of alum and alkali, or the use of baking powder containing alum, fritters as leavening agent, because the aluminum content of alum is relatively high, so it will cause the aluminum content in the fritters to exceed the national standard.

In order to solve the problem of excessive aluminum fritters, it is necessary to choose a fast aluminum-free fritters leavening agent that does not contain alum, and the fritters fried by using Haiweili aluminum-free fritter leavening agent can well avoid the problem of excessive aluminum fritters!

We call the fritters made with aluminum-free fritters aluminum-free fritters, mainly to remind the fritters that for the sake of customers' healthy diet, the aluminum of fritters should be avoided!

1. The formula of aluminum-free fritters.

Flour 2 kg.

Salt 20 grams

Water kg. Aluminum fritters-free leavening agent 40g.

Second, the dough process.

Weigh all kinds of raw materials according to the recipe for later use.

Mix the weighed aluminum-free fritters leavening agent into the flour and stir repeatedly until even.

Dissolve the weighed salt in the dough water.

Pour the water mixed with table salt into the flour.

Mix the flour with water and form a dough.

Tip: In order to make the dough surface uniform and smooth, the dough needs to be kneaded twice, which is also called lifting or dough breaking, and the interval between each time is about 8-10 minutes. Cover the kneaded dough and let it rise.

3. Proofing process of dough.

The dough of the traditional method of frying fritters needs to stand for 3-4 hours, while the standing proofing time of the dough using the Haiveli rapid aluminum-free fritters leavening agent is 30 minutes, and if the temperature is low, the time can be extended appropriately.

In order to prevent the skin from drying out when the dough is proofed, the dough needs to be covered with a lid, or it can be covered with plastic film, pay attention to brush the plastic film with cooking oil to prevent sticking to the surface.

Fourth, the molding process.

Brush a little vegetable oil on the panel, and to prevent sticking to your hands, you can use a little cooking oil with your hands. Stretch the proofed dough into long strips, then roll out into slices and cut into strips of the same size. To prevent sticky hands, you can dip your hands in a little cooking oil.

Brush the panel with a little vegetable oil.

To prevent sticky hands, you can dip your hands in a little cooking oil.

Stretch the proofed dough into long strips.

Then roll out into slices and cut into strips of the same size.

Stack two slices of cut dough, press them in the middle with chopsticks, and stretch them into strips.

6. Frying process.

The oil temperature of fried fritters is generally controlled at 180-200, and the frying time is 1-2 minutes.

Put the pulled strips into the pan.

Use chopsticks to roll the fritters repeatedly until the fritters swell in size and turn golden in color.

Take out the fried fritters and put them in a basket with holes to control the oil, and after cooling, they are aluminum-free fritters!